The very first pizza of PizzaTuesday Naples, the young&foodish group tour of the world’s pizza capital, was shaped by the hands of Luigi Condurro at the legendary L’Antica Pizzeria da Michele.

The master pizzaiolo lightly pinched the corners of the uncooked pizza and stretched it over the pizza peel, using the edges of that long-handled wood paddle to hold the flattened dough’s drawn-out shape.

Luigi the virtuoso voiced his love for pizza with his fingertips, even when addressing the question asked and answered in the short video above.

Luigi is the son of Michele Condurro, who gave the pizzeria its name, and the grandson of Salvatore Condurro Sr, who founded the family Neapolitan pizza business in 1870. The Condurros moved Da Michele to its current location on Via Cesare Sersale in 1930.

The crowds at Da Michele are as much a fixture outside as Luigi is inside. The pizzeria turns tables as quickly as its pizzaioli turn pizzas, assembling each Margherita or Marinara, the only varieties available, in one minute and cooking it in another. Though the wait is rarely longer than an hour it can be an excruciating 60 minutes given how good the pizza is.

PizzaTuesday Naples will return in late October for intimate meet-and-eats with Luigi as well as a new generation of Neapolitan pizza greats like Franco Pepe, Enzo Coccio and Ciro Salvo. If your want to try the third-best, second-best and first-best pizzas of your life in 24 hours you’ll want to join us.

Click here to submit a request for more information.

It’s perhaps surprising I took the bait: Recently I’d become too intimidated by the philosophy behind the Taste the Difference range to take anything so-labelled home. I felt Sainsbury’s was challenging me to taste the difference between the own-label products it branded with the TTD mark of excellence and humbler alternatives. Often I couldn’t tell them apart and that made me feel like a failure.

These yellow plums I simply could not resist. They were imported from Campania, the Italian region that is home to Naples and some of the world’s most prized plum tomatoes. The temptation to prepare a yellow marinara and to present it to an unsuspecting Mrs Young&Foodish as a roasted pepper or squash sauce was too great. And the price reduction from 87p to 58p eased my TTD syndrome and helped me overcome my insecurities.

At last I could not only see the difference but I could taste it, too. Hallelujah! I felt whole again. Though yellow tomatoes are sometimes sweeter and somehow more tomato-tasting than red ones these particular ones were not hunky ‘dori doro. They were extremely watery and a tad bland. I therefore urge you to buy a tin before the promotion ends, not so much to beat the red-sauce rap but rather to conquer the cowardice shared by neurotic Sainsbury’s shoppers like me. Try Taste the Difference pomodori d’oro just once and it’s unlikely you’ll ever go yellow again.